Chicken Normandy
By: Anonymous
Published: Thursday, February 11, 2010 - 3:53pm

Ingredients




1 pkt holly farms pick of the chix or best of the fryer
salt
freshly ground pepper
3 tablespoons butter
2 tablespoons vegetable oil
1 onion, thinly sliced
2 tart apples, peeled, cored, and diced
cup diced celery
2 tablespoons all-purpose flour
1 cup apple cider
cup homemade chicken stock, (or canned chicken
cup heavy cream
4 slcs bacon, cooked and crumbled for garnish (optional)

Preparation

1 Season chicken with salt and pepper. Heat butter and oil in Dutch oven. 2 Add chicken and brown well on all sides. Remove chicken with tongs and set aside. Add onion to pan and saute until transparent. Add apples and celery and saute 3 minutes. Sprinkle flour over apple-onion mixture and cook, stirring 2 minutes. Gradually add apple cider and stock and cook, stirring, until mixture comes to a boil. Return chicken to pan, lower heat, cover, and simmer 40 to 50 minutes or until chicken is tender. 3 Adjust seasoning, add cream, and cook, stirring until sauce is thickened and comes to a boil. Arrange chicken on serving platter, spoon sauce over and sprinkle with bacon.